Baseball is back, the weather is getting warmer, and it’s time to start mixing up some cocktails for your friends and family that taste like the season. We’ve got a few suggestions to help you do just that.
Cherry Blossom Sour
This drink is made with shochu, which is a Japanese distilled beverage made from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it’s also been made from chestnut, sesame seeds, potatoes, or even carrots.
If you’re not sure where to start with a brand, you won’t go wrong with iichiko Silhouette. Take 2 ounces of that and add it to:
- 1/2 ounce plum wine
- 1 ounce lemon juice
- 1/2 ounce cherry blossom syrup
- 1 egg white
Mix all ingredients into a cocktail shaker without ice and dry shake for a minute before adding ice and shaking again. Double strain into the glass of your choice.
Paper Plane
You can’t go wrong with bourbon and lemon juice to start. Take 3/4 part of the bourbon of your choice, add 3/4 part of fresh squeezed lemon juice to:
- 3/4 part Amaro
- 3/4 part Aperol
If you don’t know Amaro, it’s an Italian herbal liqueur that’s normally served as a digestif because of its bitter-sweet flavor. It often has an alcohol content between 16-40%.
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a glass either up without ice or into an Old Fashioned glass with a large single ice cube. Garnish with citrus for a little extra touch.
Between the Apple Trees
Brandy and bitters? You’ll like this.
Take 1.5 ounces of apple brandy and add it to:
- 1/2 ounce boiled cider syrup
- 1/2 ounce lime juice
- 1/4 ounce nordic rosehip vinegar (seriously!)
- 1 dash of bitters
Shake all ingredients together with a a few fresh leaves of thyme. Garnish with an apple fan (this is just a few thin slices held together by a toothpick) and serve in a coupe glass.
Mango Basil Margarita
Good mangoes are hard to find stateside, but if you do find one, you’ll have plenty for this cocktail. But you’ll need to do a bit of prep first.
Take your mango and puree it (you’ll want about 1500 grams). Add it to 300 grams of minced basil and 400 grams of agave. Add two ounces of the vodka of your choice and you’ve got your key ingredient. We’ll call it your mango basil puree to keep it simple.
Take 2 ounces of your tequila of choice, added to 1 ounce of your mango basil puree, along with 3/4 ounce of lime juice.
Shake this very hard with 5-6 ice cubes, then pour into a glass (no need to strain) and rim the glass with Tajin seasoning.
You probably know Tajin seasoning even though you may not be familiar with the name. It’s a combination of chili peppers, lime, and salt.
What’s Up Brock
Brockmans Gin created this (actually) healthy beverage that is finished with gin.
Take 1 3/4 ounce of gin (they recommend their own, of course, but a gin of your preference will probably work, as long as it’s not too floral) and add it to:
- 3/4 ounce apricot liqueur
- 1 ounce carrot juice
- 5 fresh coriander leaves
Add these ingredients to a shaker of ice cubes and shake vigorously. Strain into a highball glass filled with ice cubes and garnish with the green stem of a carrot just to drive that healthy vibe home.
